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KMID : 1134820160450030372
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 3 p.372 ~ p.379
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Quality Characteristics of Doenjang Prepared with Fermented Hwangchil (Dendropanax morbifera) Extract
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Park Seong-Eun
Seo Seong-Ho
Yoo Seon-A
Na Chang-Su
Son Hong-Seok
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Abstract
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This study was performed to investigate the quality characteristics of various salted (8, 10, and 12%) Doenjang prepared with fermented Hwangchil (Dendropanax morbifera) extract as well as the effect of Bacillus methylotrophicus S8 strain, isolated from soy sauce, as a starter culture. After fermentation, the total cell number of low-salted Doenjang (8% and 10%) prepared with fermented Hwangchil was lower than that of Doenjang without fermented Hwangchil. Low-salted Doenjang (8% and 10%) showed higher total acidity, amino acid, and organic acid levels as well lower pH levels than high-salted Doenjang (12%), indicating active fermentation. The highest levels of lactic acid (48.1 mg/L) and glutamic acid (549.0 mg/L) were observed in low-salted Doenjang (8%) fermented with B. methylotrophicus S8 strain. The low-salted Doenjang (8%) fermented with B. methylotrophicus S8 also showed the highest score in overall preference of sensory evaluation. These results indicate that Hwangchil extract fermented with B. methylotrophicus S8 can be used as a starter for making low-salted Doenjang, resulting in improved palatability, and inhibition of abnormal fermentation.
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KEYWORD
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Doenjang, Dendropanax morbifera, fermentation characteristics, Bacillus methylotrophicus
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